Pumpkin Pie with Sweetened Condensed Milk Recipe

Pumpkin pie is the quintessential dessert for fall, evoking warm, cozy feelings with every bite. This version of the classic dessert uses sweetened condensed milk to create a rich, creamy filling that’s perfectly spiced and smooth as silk. Whether you’re making this for Thanksgiving or simply to satisfy a pumpkin craving, this recipe is easy to follow and sure to become a family favorite. Let’s dive into the steps to make the best pumpkin pie you've ever had!

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What is Pumpkin Pie with Sweetened Condensed Milk?

Pumpkin Pie with Sweetened Condensed Milk is a variation of the traditional pumpkin pie that uses sweetened condensed milk instead of heavy cream or evaporated milk. This substitution results in a pie that is slightly sweeter, creamier, and denser, with a beautifully smooth texture. The sweetened condensed milk not only sweetens the pie but also adds a richness that elevates the classic pumpkin flavor. It’s an ideal dessert for holiday gatherings or anytime you want to indulge in a slice of comfort.

Ingredients List for Pumpkin Pie with Sweetened Condensed Milk

Here’s everything you need to make this rich and creamy Pumpkin Pie with Sweetened Condensed Milk:

• 1 unbaked 9-inch pie crust (store-bought or homemade): The base of your pie, which holds the delicious pumpkin filling.
• 1 can (15 oz) pumpkin puree: The star ingredient, providing that classic pumpkin flavor.
• 1 can (14 oz) sweetened condensed milk: Adds sweetness and creaminess to the filling.
• 2 large eggs: Bind the filling together, giving it structure.
• 1 teaspoon ground cinnamon: Adds warmth and depth of flavor.
• ½ teaspoon ground ginger: Contributes a subtle, spicy kick.
• ½ teaspoon ground nutmeg: Enhances the rich, earthy flavor of the pumpkin.
• ¼ teaspoon ground cloves: Provides a hint of aromatic spiciness.
• ½ teaspoon salt: Balances the sweetness and enhances the overall flavor.
• 1 teaspoon vanilla extract (optional): Adds a hint of vanilla flavor for extra depth.

Substitutions and Variations

This recipe is quite versatile, and you can easily make adjustments based on your dietary needs or ingredient availability:

1. Pumpkin Puree: You can substitute canned pumpkin puree with homemade pumpkin puree. Just make sure it’s well-drained and thick to avoid a watery filling.
2. Spices: If you don’t have all the individual spices, you can use 1 ½ teaspoons of pumpkin pie spice as a substitute. Adjust the amount based on your preference.
3. Sweetened Condensed Milk: For a dairy-free version, use a dairy-free sweetened condensed milk alternative. You can find these at most grocery stores or make your own using coconut milk and sugar.
4. Crust: For a gluten-free version, use a gluten-free pie crust. You can either make your own or purchase a pre-made one from the store.

Step-by-Step Cooking Instructions

Making this Pumpkin Pie with Sweetened Condensed Milk is easy and straightforward. Follow these steps for a perfect pie:

1. Preheat the Oven:

• Preheat your oven to 425°F (220°C). Position an oven rack in the center of the oven.

2. Prepare the Pie Crust:

• If you’re using a store-bought crust, place it in a 9-inch pie dish and crimp the edges. If making your own crust, roll it out to fit the dish, then crimp the edges as desired. Place the crust in the refrigerator to chill while you prepare the filling.

3. Mix the Pumpkin Filling:

• In a large mixing bowl, combine the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, cloves, salt, and vanilla extract (if using). Whisk until the mixture is smooth and fully combined.

4. Pour the Filling:

• Remove the pie crust from the refrigerator and pour the pumpkin filling into the crust. Use a spatula to spread the filling evenly.

5. Bake the Pie:

• Place the pie in the preheated oven and bake at 425°F (220°C) for 15 minutes. Then, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 35-40 minutes, or until a knife inserted near the center comes out clean.

6. Cool the Pie:

• Remove the pie from the oven and place it on a wire rack to cool completely. The filling will continue to set as it cools. Once cooled, the pie can be served immediately or stored in the refrigerator.

How to Cook Pumpkin Pie with Sweetened Condensed Milk: A Step-by-Step Guide

For a smooth, creamy pumpkin pie, it’s important to follow these steps carefully:

1. Preparation: Ensure all your ingredients are at room temperature before mixing. This helps to create a smooth, lump-free filling.
2. Mixing: When mixing the filling, whisk until it’s completely smooth. This ensures that the eggs are fully incorporated, giving the pie a uniform texture.
3. Baking: Start with a high oven temperature to set the crust and filling quickly. Reducing the heat afterward allows the pie to bake evenly without overcooking the crust.
4. Cooling: Let the pie cool completely before slicing. This allows the filling to firm up, making it easier to cut clean slices.

Common Mistakes to Avoid

Even though this recipe is simple, there are a few common mistakes to avoid:

1. Overbaking: Overbaking can cause the filling to crack. The pie is done when the center is slightly jiggly; it will continue to set as it cools.
2. Undercooking the Crust: To prevent a soggy bottom, ensure your crust is thoroughly cooked. You can also blind bake the crust for 10 minutes before adding the filling, especially if you’re using a homemade crust.
3. Skipping the Cooling Time: It’s important to let the pie cool completely before slicing. This gives the filling time to firm up properly.
4. Using Pumpkin Pie Filling Instead of Pumpkin Puree: Pumpkin pie filling is pre-sweetened and spiced, which will throw off the flavor balance of the pie. Always use pure pumpkin puree.

Serving and Presentation Tips

Presentation plays a key role in making your pumpkin pie look as good as it tastes. Here are some tips to serve it beautifully:

1. Whipped Cream: Serve each slice with a dollop of freshly whipped cream or a scoop of vanilla ice cream for an extra touch of indulgence.
2. Cinnamon Dusting: Sprinkle a little ground cinnamon or nutmeg on top of the whipped cream for a festive presentation.
3. Pie Garnish: Consider decorating the edges of the pie with small pastry leaves made from leftover pie dough. Simply cut out small leaf shapes, bake them separately, and place them around the edge of the pie after it’s cooled.

How to Serve Pumpkin Pie with Sweetened Condensed Milk

Pumpkin pie is best served at room temperature or slightly chilled. Here are some ways to serve it:

1. Classic Slice: Serve a classic slice of pie with a generous swirl of whipped cream.
2. Mini Pies: Make individual mini pies using a muffin tin or mini pie pans. These are great for parties and easy to serve.
3. Pumpkin Pie Parfait: Layer crumbled pie with whipped cream in a glass to create a fun and easy pumpkin pie parfait.

Presentation Ideas for Pumpkin Pie with Sweetened Condensed Milk

Here are some creative ideas to elevate the presentation of your pumpkin pie:

1. Rustic Look: Leave the pie unadorned for a rustic, homemade appearance. The golden-brown crust and smooth filling speak for themselves.
2. Elegant Touch: Dust the top of the pie with powdered sugar using a stencil for a delicate design, or create a lattice top with pie dough before baking.
3. Family-Style Serving: Serve the pie on a beautiful cake stand in the center of your table for a classic, family-style presentation.

Pumpkin Pie with Sweetened Condensed Milk Recipe Tips

For a perfect pie every time, keep these tips in mind:

1. Check Doneness Early: Ovens can vary, so start checking your pie at the 30-minute mark after reducing the heat. The pie is ready when the edges are set, and the center has a slight wobble.
2. Crust Shield: If the edges of your crust start to brown too quickly, use a pie crust shield or cover the edges with strips of aluminum foil to prevent burning.
3. Storage: Store leftover pie in the refrigerator, covered with plastic wrap or foil, for up to 4 days. The pie can also be frozen for up to 2 months; thaw it overnight in the refrigerator before serving.

Frequently Asked Questions (FAQs)

1. Can I make this pie ahead of time?
Yes, pumpkin pie is an excellent make-ahead dessert. You can bake the pie up to two days in advance and store it in the refrigerator until ready to serve.

2. How do I store leftover pumpkin pie?
Store any leftover pie in the refrigerator, covered with plastic wrap or foil. It will stay fresh for up to 4 days.

3. Can I freeze pumpkin pie?
Yes, pumpkin pie freezes well. Wrap it tightly in plastic wrap and aluminum foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

4. What if my pie cracks?
Cracks can happen if the pie

is overbaked or cools too quickly. To minimize cracks, do not overbake, and let the pie cool gradually. If cracks do occur, simply cover them with whipped cream!

5. Can I use a different type of crust?
Absolutely! While a traditional pie crust is classic, you can also use a graham cracker crust or a ginger snap crust for added flavor.

Conclusion

Pumpkin Pie with Sweetened Condensed Milk is a rich and creamy twist on the classic dessert that’s sure to be a hit at any gathering. With its smooth texture, perfectly spiced flavor, and easy preparation, it’s a foolproof recipe that delivers every time. Whether you’re serving it for a holiday or just because, this pie is guaranteed to impress. So gather your ingredients and bake up a slice of autumn comfort—your taste buds will thank you!

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